INNOVATION IN THE ART OF PRODUCING WINE

We went to Vidigueira, at Ribafreixo winery, and to Porto at Casa da Música in order to learn a little more about the challenging art of producing wine. We address several issues:

       ·Interactions between phenolic compounds and microorganisms of wine;

       ·The impact of non-Saccharomyces yeasts in wine flavours and mannoproteins;

       ·New technologies for Malolactic Fermentation.

To all our guests who made these events a success, our sincere thanks.

For more information, please, contact us.

 June 2014